Cooking Spaghetti for dinner it is too liquidy can I use corn starch to thicken it HELP please

agree w/ cook down and parm. A bit of tomato paste wouldn't hurt either.

I don't like the way cornstarch thickens many things. I would never use it in spaghetti sauce. Cook it down, stir in some grated Parm.

Corn starch will give you a gluey consistency, not desirable in red sauce.
To thicken sauces, I sprinkle a few teaspoons of a compatible flour over the sauce and stir it in well. For red sauce I would use semolina. For chili I use cornmeal; for Asian dishes, rice flour. Simmer for a few minutes until it thickens and the floury taste cooks away.

I agree about reducing it a bit, and using grated parm to add some body.

You can also under cook the spaghetti by a couple of minutes, then let it finish in the sauce, simmering in a skillet. It will absorb some of the liquid and the starch in the pasta will help thicken the sauce. Tastier spaghetti that way too.

If it's red spaghetti sauce, stir some grated parmesan in. It will add a lot of flavor and thicken the sauce.

If you mean your sauce is too watery, I would boil on high for a few minutes to evaporate some of the liquid.